Vermicelli al Finocchio

Ingredients

• 1
  
  pound vermicelli
  
• 1
  
  tablespoon salt + 2 teaspoons
  
• 1/2
  
  cup olive oil
  
• 1
  
  cup sliced scallions
  
• 2
  
  large garlic cloves, minced
  
• 1
  
  cup thinly sliced fresh fennel
  
• 1
  
  pound fresh plum tomatoes, peeled, seeded, and chopped
  
• 1
  
  cup frozen peas, thawed
  
• 1
  
  teaspoon crushed fennel seeds (see TIP)
  
• 6
  
  large fresh basil leaves
  
• 2
  
  tablespoons chopped Italian parsley
  
• 1
  
  tablespoon minced fresh sage or 1 teaspoon dried sage
  
• 
  
  Freshly ground black pepper to taste
  

Directions

1. Grated parmigiano or pecorino romano
   Bring a large pot of water to a boil. Add the vermicelli and 1 tablespoon of the salt and cook, stirring often, until it is al dente, about 6 to 8 minutes.

2. Meanwhile, heat the oil in a large pan. Add the scallions and sauté until soft and translucent, about 3 to 5 minutes. Add the garlic and sauté until it is soft, about 2 to 3 minutes. Toss in the fresh fennel and sauté, stirring occasionally, until tender, about 5 to 7 minutes. Stir in the tomatoes and cook about 5 minutes. Add the peas, fennel seeds, basil, parsley, sage, remaining salt, pepper, and ½ cup water; stir and continue cooking until the liquid is reduced, about 6 to 8 minutes. Simmer on low until the pasta is cooked.
3. When the vermicelli is cooked, drain well and transfer it to a serving bowl. Pour the fennel sauce over it and mix well.
4. OPTIONAL:
   Sprinkle Grated parmigiano or pecorino romano on top.
   Use the fennel leaves for garnish.

5. TIP:
   To crush the fennel seeds, use a mortar and pestle or a spice grinder on a coarse setting. Or, place the seeds on a cutting board, lay the blade of a knife flat down on the seeds and press firmly with your hand. Alternatively, you can roll a rolling pin or other heavy object over them. The seeds do not have to be completely pulverized.